Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
22-1/2 quart (18 lb) cabbage, fresh, red, finely chopped
2-1/4 quart (2 lb) apples, fresh, unpared, diced
2-1/2 cups (1 lb 4 oz) butter, margarine, or bacon drippings, melted
3 cups vinegar
2-3/4 cups (1 lb) sugar, brown
1/4 cup (2-3/4 oz) salt
1/4 cup (1 oz) cloves, ground
7 bay leaves
Combine cabbage and apples; divide into two batches; place in roasting pans. Cook each batch in melted butter, margarine, or bacon fat over low heat 30 minutes, stirring frequently to avoid scorching. Combine vinegar, brown sugar, salt, cloves, and bay leaves. Pour half of vinegar mixture over hot cabbage and apples in each pan. Simmer 2 to 3 minutes to blend seasonings.
NOTE:
25 lb fresh, red cabbage AP. will yield 20 lb finely chopped red cabbage.
2 lb 6 oz fresh apples A.P. will yield 2 lb diced unpared apples.
Other sizes and types of pans may be used.